Purchasing
What must suppliers provide to be considered reputable?
They must have been inspected and can show you an inspection report.
What should be checked during food receiving?
Correct temperatures, expired code dates, signs of thawing and refreezing, and pest damage.
What odor indicates fresh shellfish?
A mild ocean or seaweed smell.
How can time-temperature abuse be prevented?
By monitoring temperature and ensuring food is not held in the danger zone for too long.
What documentation should accompany food deliveries?
Purchase orders or invoices.
What is the significance of inspection reports?
They ensure that suppliers meet safety standards and regulations.
What is a key drop delivery?
A delivery made after hours when the operation is closed, allowing the supplier to place products in storage areas.
How should meat be inspected for quality?
Check color, texture, odor, and ensure it has the USDA inspection stamp.
Name one method for calibrating a thermometer.
The ice point method or boiling point method.
What is the recommended action if food is received above the acceptable temperature?
Reject the delivery and notify the supplier.
Name one type of supplier in the food supply chain.
Growers, shippers, packers, manufacturers, distributors, or local markets.
How should rejected items be handled?
Set them aside, inform the delivery person of the issue, and obtain a signed adjustment slip
What are the signs of spoiled produce?
Mold, cuts, wilting, and unpleasant odors.
What is the temperature range for the temperature danger zone?
41 - 135 F
What tools should be available during food receiving?
Thermometers, scales, and purchase orders.
Why must you develop a relationship with suppliers?
To understand their food safety practices and ensure consistent quality.
What are the responsibilities of staff during receiving?
To check items for quality, temperatures, and to accept or reject deliveries as necessary.
What is the proper receiving temperature for milk and eggs?
45 degrees F or lower
What is the temperature range within the TDZ where pathogens grow most rapidly?
70 -125 F
What type of food would you use a bimetallic stemmed thermometer for?
Roasts, chicken breasts, etc.
What are Good Manufacturing Practices (GMP)?
Procedures ensuring that food is produced safely and meets quality standards.
What does HACCP stand for?
Hazard Analysis Critical Control Point.
What is the proper receiving temperature for cold TCS foods?
41 degrees F or lower
What are the 4 types of probes on a thermicouple thermometer?
Immersion, penetration, surface, air
How do you check the temperature of vacuum packed food that is delivered to your restaurant?
Insert the thermometer between two packages